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Bread dumplings in a light mushroom cream sauce

Name: Bread dumplings in a light mushroom cream sauce
Yield: 4
Cuisine: European, German
Ingredients: 50 G onions; 40 G butter; 150 ml milk; 250 G dumpling bread; 2 styk eggs; 1 Knibe salt; 1 Knibe ground pepper; 1 Knibe ground nutmeg; 800 G brown mushrooms; 3 styk shallots; 1 styk lemon; 30 G butter; 200 ml vegetable stock; 125 G cream cheese (full fat); 1 Knibe salt; 1 Knibe ground pepper

1h 10min

easy

vegetarian

pescetarian

Ingredienser

4 Portioner

800 G brown mushrooms
70 G butter
125 G cream cheese (full fat)
250 G dumpling bread
2 styk eggs
1 Knibe ground nutmeg
2 Knibe ground pepper
1 styk lemon
150 ml milk
50 G onions
2 Knibe salt
3 styk shallots
200 ml vegetable stock

European, German

vegetarian dishes

milk, cereals containing gluten, eggs

gluten, lactose, histamine

grater, lemon squeezer

Forberedelse

Prepare the bread dumplings
Peel and dice the onions. Heat the butter in a pan and swirl it around. Sauté the onions until translucent.
Pour the milk over the onions and heat through.
Ingredienser
50 G onions, 40 G butter, 150 ml milk

Make the dumpling mixture
Place the dumpling bread in a bowl and pour over the eggs, milk and onion mixture and spices. Leave to stand for 10 minutes.

Then carefully mix the dumpling mixture and shape into approx. 80 g dumplings.
Ingredienser
250 G dumpling bread, 2 styk eggs, 1 Knibe salt, 1 Knibe ground pepper, 1 Knibe ground nutmeg

Cook the dumplings
Cook the dumplings in a pan of simmering water for 15 minutes until they float to the top.

Prepare the ingredients
Clean the mushrooms and cut into thin slices. Peel and dice the shallots.
Wash the lemon in hot water, dry and grate the zest of half a lemon. Squeeze the juice from half a lemon. Keep the other half in the fridge for future use.
Ingredienser
800 G brown mushrooms, 3 styk shallots, 1 styk lemon

Make the sauce
Heat the butter in a frying pan and swirl it around. Sauté the shallots until translucent. Add the mushrooms and fry for 4 to 5 minutes. Deglaze with stock. Stir in the cream cheese and allow it to reduce slightly.
Season the sauce to taste with lemon juice, zest, salt and pepper.
Ingredienser
30 G butter, 200 ml vegetable stock, 125 G cream cheese (full fat), 1 Knibe salt, 1 Knibe ground pepper